ABSTRACT

Human olfaction is the main instrument for evaluating the aroma of many products, as well as being used for identifying the deterioration of a wide range of foods. Aroma is closely linked to the acceptance and quality of food. Food flavors are the result of a balance between the concentrations of flavor compounds, which have different chemical natures, in the vapor phase. To evaluate the aroma quality in a food, sensory analysis, which uses human olfaction, is one of the most commonly used techniques. The development of faster and more efficient identification methods remains the focus of scientific research. In this sense, the electronic nose has attracted attention in many branches of industry for its potential applicability in aroma analysis, such as for quality and loss control, volatile release, and detection of aromas in food and beverages. The chapter presents some examples of the application of the hyphenated electronic nose technique in aroma analysis in foods and beverages.